From St. Supéry estate chef Tod Kawachi
Grate the Point Reyes Toma cheese as using a microplane or fine grater.
To prepare the croutons, cut the Sourdough bread into ½ “ cubes. In a pan heat the extra virgin olive oil with the whole garlic clove over low heat. Pan fry the croutons until golden brown then drain then from the oil and while still hot toss in a bowl with the cheese to mix and coat well. Lay the croutons out on a tray to set and cool. Strain and cool the garlic infused evo for later use.
Wash and slice the tomatoes and cucumbers into bite size chunks, place in a bowl and dress with 1/2 tsp lemon zest and 2 tsp juice, chopped dill, 2 Tbl garlic extra virgin olive oil and season to taste with salt and fresh ground black pepper. Garnish with the cheese croutons and any extra grated Toma and enjoy with St. Supery Dollarhide Sauvignon Blanc.
